As you may (or may not) know tomorrow is Pancake day – hooray!! It has to be one of our favourite Foodie culinary dates of the year.
So here at Foodies we thought we would put a wee Scottish twist on the traditional pancake. Below you will find two delicious recipes; one for Drop Scones, also known as Scots Pancakes, and one for Scots Crumpets, which is a similar style pancake to that of the crepe. Both are equally delicious smeared in butter and generously topped with either Scottish heather honey or Craigies Farm Jam Kitchen Jam (both of which are available at Foodies at Holyrood). Simply Devine!!!
Traditional Drop Scones
Ingredients:
- 8 oz plain flour
- Pinch of salt,
- level teaspoon of cream of tartar
- level teaspoon of bicarbonate of soda,
- 5 teaspoons of caster sugar,
- 1 x standard egg
- quarter pint of milk.
- Method: Heat a girdle or heavy based frying pan and lightly grease. Sift flour, salt, cream of tartar and bicarbonate of soda together and mix in the caster sugar. Create a well in the centre and add the egg and some of the milk. Slowly mix the flour into the egg and milk, adding more milk as you go, until you have a mixture which has the consistency of thick batter.
- Drop a small amount of batter onto the greased girdle or pan – bubbles should rise to the top in a few seconds, if it is the right temperature. Drop in enough mixture to make individual small scones. When the underside is brown (and bubbles are bursting on the top) turn over and cook the other side. You may need to regrease the pan after each batch.
- Serve warm with butter and honey or jam/jelly. Or try buttering them and sprinkling with light brown sugar!
Scottish Crumpets
Ingredients:
8 oz plain flour (2 cups all purpose flour)
2 tablespoons caster sugar/fine granulated sugar
Pinch of salt
2 large eggs, separated into whites and yolks
2 tablespoons melted butter
15 oz Milk / 440ml
Method:
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream. Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased griddle or a frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5″ in diameter and you may have to roll the pan to achieve this. When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel and eat soon after.
